Applying High-Resolution Melting (Hrm) Technology to Olive Oil and Wine Authenticity

AuthID
 P-00N-5WC
5
Author(s)
Barrias, S
·
Document Type
Review
Year published
2018
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 103, Pages: 170-181 (12)
Indexing
Wos®
Scopus®
Crossref®42
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85032211745
Wos: WOS:000424176700019
Source Identifiers
ISSN: 0963-9969
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